Quick Spanish Tortilla (Tortilla de Patatas Rápida)
70% authentic · Spanish
A simplified version of the classic Spanish tortilla, using pre-cooked or thinly sliced potatoes that cook faster, perfect for a weeknight meal.
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Ingredients
- Pre-cooked Potatoes (or very thinly sliced raw)400g
- Yellow Onion1 medium
- Eggs5 large
- Olive Oil50ml
- Saltto taste
- Black Pepperto taste
Steps
- 1
If using raw potatoes, peel and slice them very thinly (2mm). Finely chop the onion.
- 2
Heat olive oil in a non-stick frying pan over medium-high heat. Add the very thinly sliced potatoes and onion. Cook, stirring frequently, until potatoes are tender and lightly golden (about 8-10 minutes). If using pre-cooked potatoes, simply warm them through with the onion.
- 3
In a bowl, whisk the eggs with salt and pepper. Add the cooked potato and onion mixture and mix gently.
- 4
Wipe the pan clean and add a tablespoon of olive oil. Pour the mixture into the pan, spreading evenly. Cook for about 4-5 minutes until the bottom is set.
- 5
Invert the tortilla onto a plate, then slide it back into the pan. Cook the other side for another 4-5 minutes until golden and cooked through.
- 6
Slide onto a serving plate and let rest before cutting.
